Recipe
Chicken Cutlets
Thin chicken, fried fast, then dipped in a hot honey butter that coats everything. Simple to make, big payoff, no weird ingredients.
Forgot something, cooking for more people or want it lighter? Hit the AI button and ask for swaps or tweaks.
Hot honey chicken cutlets
Use this as your base, then change the heat, sweetness or fat level however you like. The technique stays the same.
Ingredients
Use this as a guide, not a contract. If you're a bit over or under on amounts, it'll still work.
- 2 chicken breasts
- 100 g plain flour, for dredging (seasoned with herbs, spices, salt and pepper)
- 2 eggs, beaten (lightly seasoned)
- 120 g breadcrumbs or panko
- 30 g grated parmesan (mixed into the breadcrumbs)
- Neutral oil, for shallow frying
- 50 g butter
- Honey (1 cup)
- Soy sauce (1 tablespoon)
- Scotch Bonnet Encona hot sauce (1 tablespoon)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper
Method
- 1
Slice the chicken breasts in half or into thin pieces, then beat them flat to an even thickness.
- 2
Season some flour with herbs, spices, salt and pepper. Beat 2 eggs and season lightly. Mix breadcrumbs with a little grated parmesan.
- 3
Set up three plates: seasoned flour, beaten eggs, and the parmesan breadcrumbs.
- 4
Dredge each piece of chicken: flour (both sides, shake off excess), then egg, then breadcrumbs. Repeat for all pieces.
- 5
Let the breaded chicken rest for 10 minutes while you heat 1–2 cm of neutral oil in a pan over medium heat.
- 6
Fry 1–2 cutlets at a time (depending on pan size) for about 4 minutes per side, until golden and cooked through. Drain on a rack or paper towel.
- 7
For the hot honey sauce: melt butter in a small pan, add 1 cup honey, 1 tbsp soy sauce and 1 tbsp Scotch Bonnet Encona sauce. Simmer briefly, then add chopped parsley and black pepper.
- 8
Toss or brush the fried chicken cutlets in the hot honey sauce and serve immediately.
Check the chicken is cooked through before you glaze it in the hot honey butter. No pink, juices running clear.
Gear that helps (optional)
You do not need fancy kit. Use whatever you already have. These are just the kind of things I like cooking this in.
Decent non-stick pan
Wide pan, not too deep. Lets the chicken sit flat and go golden instead of steaming.
Wire rack or tray
Somewhere for the fried cutlets to rest so they stay crisp and don’t go soggy underneath.
Instant-read thermometer
Not essential, but handy if you’re nervous about undercooking chicken.
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Quick questions
Can I bake these instead of frying?
You can, but they won't be quite as crisp. Lightly oil a rack over a tray, cook at around 200°C, flip once, then glaze in the hot honey at the end. If you want exact timings or temps, ask the AI for a baked version.
Too spicy / too sweet – what do I change?
Less hot sauce for less heat, or more butter to soften the sweetness. The AI can give you a version that's lighter, spicier or more balanced based on what you like.
Want to try something else after this? There are more recipes on the main page.
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